Found an English version!
Ingredients for 4 servings:
- 4 Bosc pears or William, medium size,
- 2 cups/500 ml dry red wine,
- 4 ounces/125 ml crème de cassis,
- 1/3 cup/75 g sugar,
- 1 cinnamon stick.
1. Combine wine, a third of the crème de cassis, sugar, and cinnamon stick in large, heavy saucepan. Bring to boil over medium heat, stirring until sugar dissolves, and simmer gently for 5 minutes.
2. Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright.Arrange pears on their sides in saucepan. Cover and simmer until pears are tender, turning once, about 15 minutes per side. Cooking time will depend on the size of the pears; test with the point of a sharp knife, there should be just a little resistance when cooked. Using a slotted spoon, transfer pears to upright position in a serving dish.
3. Return the pan to the heat and boil the poaching liquid until reduced and thick enough to coat the back of a wooden spatula, about 10 minutes. Pour in the rest of the crème de cassis.
4. Pour the wine sauce over the pears and serve cold.
It's pretty to add some blackcurrant berries (frozen ones are great) or blackcurrant jelly...